Meat
Tail Medallion
Crocodile tail medallions are thick cross-cut rounds of tail muscle—sometimes still showing a central structure—sold as portion-ready grill or pan pieces. They cook like thick white-meat steaks: high heat for colour, careful finish so the centre turns just opaque without drying. Pound lightly only if the piece is unusually firm; otherwise season, sear, and rest briefly. Butter, coconut, or oil basting helps lean meat. Serve whole as a centrepiece portion rather than shredding.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.35 g
- Saturated Fat 3.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.44 g
- Polyunsaturated Fat 0.66 g
- Cholesterol 68.1 mg
- Sodium 58.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.6 g
- Water 61.3 g
- Energy 164 kcal
- Water 61.3 g
- Protein 24.6 g
- Fat 7.35 g
- Saturated Fat 3.25 g
- Monounsaturated Fat 3.44 g
- Polyunsaturated Fat 0.66 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 388 mg
- Major Minerals 386 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Butchers portioned tail into medallions for restaurant grill menus.
US specialty meat distributors listed crocodile medallions for novelty steaks.
Fine-dining plates used tail medallions with tropical fruit and chilli sauces.